Strawberry-Hibiscus Granita

• 2 tablespoons dried hibiscus flowers or 6 hibiscus tea bags
• 1 sprig basil plus leaves for garnish
• 1 pound strawberries, hulled, quartered, plus 1 1/2 cups diced strawberries for garnish
• 1/2 cup plus 2 tablespoons (or more) light agave syrup (nectar)
• 1 tablespoon (or more) fresh lime juice

1. Bring 1 1/2 cups water to a boil in a small saucepan. Stir in hibiscus and basil sprig. Remove from heat, cover, and steep for 20 minutes. Strain through a fine-mesh sieve into a small bowl. Cover and chill hibiscus tea until cold, at least 1 hour.
2. Meanwhile, blend quartered strawberries in a blender until finely pureed. Transfer to a large bowl; add tea, agave syrup, and 1 tablespoon lime juice. Season to taste, adding more agave and lime juice, if desired.
3. Pour strawberry mixture into a 13x9x2" metal pan and freeze until top layer begins to harden, about 2 hours. Using a fork, scrape mixture to break frozen portions into tiny pieces. Freeze for 30 minutes; scrape again. Repeat until granita resembles fluffy shaved ice, about 4 hours.
4. Divide among bowls. Garnish with basil leaves and diced strawberries.

flowers, basil, strawberries, syrup, lime juice

Taken from www.epicurious.com/recipes/food/views/strawberry-hibiscus-granita-51104690 (may not work)